The first step is admitting you have a problem. The second step is to do something about it.
I’m not in a hurry to get moving on that second step.
I made a New Year’s Resolution to get rid of any cookbook in my personal collection that does not have enough recipes to justify leaving it on the bookshelf. In the 10 months that have passed since I made that resolution, I have gotten rid of two cookbooks.
I’m not going to tell you how many I’ve purchased (‘cause my husband reads this blog). It doesn’t help that I receive cookbooks at work, too. Those stay at the office unless I bring them home to cook with for a review. (Cookbook reviews appear on this blog the first Monday of every month.)
I’m surrounded by my obsession!
So what does all of this have to do with the Apple Challenge? Well, I bought Jenny Rosenstrach’s “Dinner: A Love Story” a few months ago. This cookbook is the result of a website Rosenstrach launched in 2010 dedicated to the family dinner. Her hope was that the recipes and stories she shared would help families stop dreading the preparation of the evening meal and embrace it at as an experience.
We’ve all been there, right? It’s 6 p.m. on a Tuesday night. We’re tired. We have to take the kids to choir or art or basketball in an hour – can’t we get away with cold cereal for one night?
This is a cookbook that reads like a diary. I kept it by my bedside table for weeks, marking recipes to try, before taking it in the kitchen to experiment.
This may just be my new favorite cookbook. The recipes are delicious, simple and FAST! I needed an apple recipe just like that during the whole Apple Cake with Butter Sauce saga, so I made Curried Chicken with Apples.
Rosenstrach calls this a starter curry, as she never makes it the same way twice. I’m pretty happy with it as is. Give it a try and tell me of any additions you made!
CURRIED CHICKEN WITH APPLES
1/2 large onion, chopped
2 teaspoons oil (olive or canola)
1 clove garlic, minced
1/2 large stalk celery, chopped
1 large apple (such as Fuji, Granny Smith), peeled and cut into bite-size pieces
1 teaspoon grated fresh ginger
1 to 2 tablespoons curry powder
3 to 4 medium-size boneless chicken breasts, cut into bite-size cubes
1/2 cup chicken broth
¼ cup light coconut milk
Handful of frozen peas (optional)
Few dollops of plain yogurt
Heat the oil in a deep, large skillet over medium-high heat. Add the onion and sauté until it begins to soften, about 2 minutes.
Add the garlic, celery, apple and ginger. Cook for 2 to 3 minutes and then add the curry powder, stirring to combine.
Push the ingredients to one side of the pan, add a little more oil, and brown chicken on both sides. (If your pan is too stuffed, you can do this in two batches.) Stir all of the ingredients together, then add the broth and the coconut milk. Bring to a boil and then reduce to a simmer. Add the peas (if using) then cover and cook about 10 more minutes, until chicken is cooked through.
Serve with basmati rice or flatbread and top with a dollop of yogurt and desired garnishes. (Suggested garnishes: Chopped cilantro or mint, sliced almonds or cashews.)
Source: Dinner: A Love Story: It All Begins at the Family Table by Jenny Rosenstrach (Ecco; June 5, 2012)
NOTE: I served my curry over instant brown rice, using the rest of the box from the brown rice with apples recipe.
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